Summary

Ingredients

• 200 g currants, black
• 150 g rock suar, brown
• 700 ml schnapps, (grain, 38%)

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Instructions

1. Wash the black currants well and drain them, then remove the stems.
2. Pour the black currants, brown rock sugar, and schnapps into a large glass jar, screw the lid on tightly, and place in a sunny window. Let it ripen for 8 weeks, shaking it vigorously 2-3 times per week to help the sugar dissolve.
3. Line a large sieve with linen cloth and strain the liqueur through it into bottles. Let rest for 1 week before serving.